Substituting rhubarb for half the raspberries makes this extra special.
6 tablespoons unsalted butter
1/2 cup white or brown sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
1 cup raspberries, fresh or frozen, thawed and drained
1/2 cup coarsely chopped blanched almonds
1 tablespoon flour
Preheat oven to 350°F.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
Sift dry ingredients together and add to egg mixture alternately with sour cream.
Toss together berries and nuts with 1 tablespoon flour and fold gently into batter.
Pour into greased 9×5-inch loaf pan, or 2 small loaf pans.
Bake 45 to 50 minutes, or until firm and lightly browned. Cool in pan 10 minutes, then turn out onto rack.